Vegetable Chickpea Curry

5 from 3 votes

This easy vegetable chickpea curry is creamy, comforting and ready in 25 minutes. Made with chickpeas, vegetables and coconut milk, it's a simple weeknight dinner that's perfect served over rice.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

2 tsp coconut oil or olive oil
1 medium white onion diced (about 2 cups)
3 cloves garlic minced
1 tbsp fresh ginger minced
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp black pepper
1/4 tsp red pepper flakes optional
1 tbsp tomato paste
1 can full-fat or light coconut milk 14 oz
1 tbsp soy sauce or gluten-free tamari
1 tsp coconut sugar, brown sugar or maple syrup
1/2 cup vegetable broth optional*
1 can chickpeas 19 oz, drained and rinsed (about 2½ cups)
4 cups chopped broccoli about 300 g
2 red bell peppers chopped
2-3 cups fresh baby spinach
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro plus more for serving
Salt to taste
For serving: cooked white or brown rice, lime wedges, chopped cilantro, roasted peanuts or cashews

Instructions

Cook the aromatics: Heat the oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook for 4 to 5 minutes, until softened. Stir in the garlic and ginger and cook for about 1 minute, stirring often.
Toast the spices: Add the curry powder, cumin, turmeric, black pepper, red pepper flakes (if using) and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until fragrant and slightly darkened.
Build the sauce: Pour in the coconut milk, soy sauce, sugar and broth (if using). Stir well, scraping up any browned bits from the bottom of the pan.
Simmer: Stir in the chickpeas, broccoli and bell peppers. Simmer for 7 to 8 minutes, or until the broccoli is tender and the peppers are softened but still slightly crisp.
Finish: Remove from the heat and stir in the spinach, lime juice and chopped cilantro. Stir until the spinach wilts. Taste and season with salt as needed.
Serve: Spoon over cooked rice and garnish with additional cilantro, lime wedges and roasted peanuts or cashews, if desired.

Notes

Storing: Let cool then store in the fridge for up to 4 days. Can be stored on its own or mixed with rice. Reheat as needed in the microwave or stovetop until heated to your preference.

*For a saucier curry, add the ½ cup vegetable broth with the coconut milk. For a thicker curry, use the coconut milk on its own. I prefer a little extra liquid and sauce, so I add the broth. Water works too, but broth adds more flavour.

Update (July 2026): This recipe was originally published in December 2018 and has been updated with a richer, more flavourful recipe, new photos and updated cooking tips. The new version includes toasted spices and tomato paste for added depth, plus fresh ginger, spinach and lime juice for extra flavour and freshness.

Nutrition facts are for light coconut milk. Both light and full-fat coconut milk work well. Use full-fat for the creamiest, thickest sauce, use light for a lower-calorie option.

Nutrition